Easy Chicken Korma Recipe

Heat the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until soft and golden.
2 tablespoons sunflower oil
1 medium onion
Add the chicken pieces and cook for 3–4 minutes until lightly browned. There’s no need to cook them all the way through at this stage.
1 ½ pound boneless skinless chicken thighs
Stir in the garlic and ginger and continue to cook for 30 seconds until fragrant. Add the tomato paste, coriander, garam masala, turmeric and cinnamon. Stir well to coat the chicken in the spices and cook for a further minute.
4 garlic cloves
1 tablespoon fresh ginger
2 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon cinnamon
Add the ground almonds, sugar and salt, then pour in the coconut milk. Stir everything together, then bring to a gentle simmer.
1 teaspoon sugar
½ teaspoon salt
3 tablespoons ground almonds
1 can (14 oz / 400 g) coconut milk
Reduce the heat to low and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
Taste and adjust seasoning if needed. Scatter fresh coriander over the top and serve with warm naan or fluffy basmati rice.
A handful fresh coriander